The distinguishing feature of this coffee is that it is dry processed. Processing refers to the method of getting the bean from a cherry to the dried bean which is then roasted into a dry brittle bean for grinding – sometimes a choice which is forced on growers due to water shortages. As this process uses considerably less water and electricity it is deemed good for the environment.
I am a massive massive fan of Ethiopian coffees and will always stock the Yirgacheffe and the Harar. Ethiopia being the birthplace of coffee. This is one of the oldest beans still produced and is regarded as the original Mocha flavour and the original taste of coffee, rich and fruity.
Harar has rich red and blue berry flavours sitting over a thick body and uplifting acidity, being the longberry variety means it is smoother and sweeter. Like a berry compote, I think this tastes as rich as those big red velvet curtains look at the theatre – just think lush Red and you have it ! A lingering winey aftertaste – red fruity and sometimes slightly tobaccoed or peppered.
Don’t be surprised at the uneven roast in this coffee – as coffee dries with different moisture content then some beans will roast unevenly.